Paglia e Fieno or ‘Straw & Hay’ is so named because of the two types of pasta noodles used: regular linguine and spinach linguine. The color contrast resembles the difference between straw and hay. But the name isn’t that important to me. Any pasta is good but throw in some pesto…I may die. And Yay for Vegan Pasta Recipes, healthy and delicious.
Delicious Rating: This is an easy recipe and very light too. I couldn’t find spinach noodles but there were some light green ones, basil, and actually tasted wonderful with the pesto sauce. I also cannot find yellow squash here in Mexico so I just used 2 green summer squash and they worked out great. I made this for an early lunch and DH & I devoured it. I bought a jar of vegan pesto but you are more than welcome to make homemade pesto. This is a delicious meal even if all you have is some leftover pasta and pesto! I am bias though since I think pesto is delicious, what about you?
Use extra pesto for a more saucy dish. Serve with salad and bread.
8 ounces regular linguine
8 ounces spinach or basil linguine
¼ cup olive oil
1 green squash, cut lengthwise into thin strips
1 yellow squash, cut lengthwise into thin strips
⅓ cup vegan pesto
Salt & Pepper to taste
Cook linguine according to package directions. While pasta is cooking, heat olive oil in pan over medium heat. Add in squash and cook for 4-minutes. Season with salt and pepper and reduce heat to low. Drain pasta and toss with squash in a serving bowl. Combine in pesto and serve immediately.
I used a vegetable peeler to get the squash nice and smooth. But don’t go too fast, you may cut yourself!
Use a spinach pasta if you find it. This was a basil pasta and was sooooo good by itself. Added the pesto and almost died.